Makes 4 servings (1½ cups per serving)

Ingredients

Salad: 

• ½ cup red bell pepper, quartered 
• ½ yellow bell pepper, quartered 
• 1 cup sliced zucchini (½ inch)
• 12 asparagus spears, woody ends trimmed off 
• 1 cup mushrooms 
• 1 tbsp olive oil 
• 1½ cups cooked quinoa, cooled
• 2 tbsp low fat feta cheese, crumbled 
• 2 tbsp pumpkin seeds 

Dressing:

• 1 tbsp apple cider vinegar 
• ½ tbsp pure maple syrup 
• 1 tsp Dijon mustard 
• ¼ tsp salt
• ¼ tsp freshly ground pepper
• 1 tbsp water (optional), to adjust consistency

Preparation

1. Preheat oven to 350°F.
2. Add bell peppers, zucchini, asparagus and mushrooms to a large bowl. Add olive oil and toss to coat. Transfer vegetables to a foil-lined large baking sheet in an even layer.
3. Roast until browned and softened, about 15-20 minutes, stirring halfway through cooking time. Set aside to cool slightly.
4. Meanwhile, to prepare dressing, combine vinegar, maple syrup, mustard, salt and pepper in a small bowl and whisk well to combine. If needed, add water to adjust consistency.
5. In a large bowl, combine cooked vegetables with quinoa, feta cheese, pumpkin seeds and dressing. Serve warm.

Nutritional analysis per serving: 189 calories, 8 g fat, 8 g protein, 23 g carbohydrate (19 g available carbohydrate), 5 g fibre, 155 mg sodium

My Viva Servings: 1 grain, 2 vegetables, 1 fat

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